Mechanistic understanding of temperature-driven water and bacterial infiltration during hydrocooling of fresh produce-Reference-Cited by-同舟云学术

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Mechanistic understanding of temperature-driven water and bacterial infiltration during hydrocooling of fresh produce

Published:2016-08 Issue: Volume:118 Page:159-174
ISSN:0925-5214
Container-title:Postharvest Biology and Technology
language:en
Short-container-title:Postharvest Biology and Technology

Author:

Warning Alexander,Datta Ashim K.,Bartz Jerry A.

Funder

National Institutes of Health

National Natural Science Foundation of China-Shandong Joint Fund for Marine Science Research Centers

Cornell Center for Materials Research

Publisher

Elsevier BV

Subject

Horticulture,Agronomy and Crop Science,Food Science

Reference56 articles.

1. Thermal transitions of osmotically dehydrated tomato by modulated temperature differential scanning calorimetry;Baroni;Thermochim. Acta,2002

2. Potential for postharvest disease in tomato fruit infiltrated with chlorinated water;Bartz;Plant Dis.,1988

3. Relation between resistance of tomato fruit to infiltration by Erwinia carotovora subsp. carotovora and bacterial soft rot;Bartz;Plant Dis.,1991

4. Infiltration of tomatoes immersed at different temperatures to different depths in suspensions of Erwinia carotovora subsp. carotovora;Bartz;Plant Dis.,1983

5. Infiltration of tomatoes by aqueous bacterial suspensions;Bartz;Phytopathology,1981

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